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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/39560
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dc.creatorRenata França Cassimiro Belopt_BR
dc.creatorRafael Pissinattipt_BR
dc.creatorScheilla Vitorino Carvalho de Souzapt_BR
dc.creatorRoberto Gonçalves Junqueirapt_BR
dc.date.accessioned2022-02-22T11:00:45Z-
dc.date.available2022-02-22T11:00:45Z-
dc.date.issued2017-
dc.citation.volume10pt_BR
dc.citation.spage1488pt_BR
dc.citation.epage1499pt_BR
dc.identifier.doi10.1007/s12161-016-0706-0pt_BR
dc.identifier.issn19369751pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/39560-
dc.description.resumoA procedure to evaluate matrix effects was systematized and applied to the analysis of polycyclic aromatic hydrocarbons in roasted coffee and cocoa beans. The analytical method relied on gas chromatography coupled to mass spectrometry with isotope dilution (GC-IDMS). Once the regression assumptions were confirmed, the slopes and intercepts obtained for traditional and matrix-matched calibration curves were compared by the t test, with or without combined variances, depending on the profile of the residual variances. Matrix effects were considered when the slopes and/or intercepts differed significantly. The occurrence of matrix effects diverged for the studied matrices. No matrix effects were detected for roasted coffee using GC-IDMS, whereas significant effects were observed for cocoa beans. An original discussion related to these findings was presented, based on the differences in the chemical compositions of the matrices and the instrumental conditions. These results serve as a warning to current practices in validation of methods that involve IDMS and highlight the importance of the matrix effects evaluation, even when using an isotope dilution approach.pt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.format.mimetypepdfpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofFood Analytical Methodspt_BR
dc.rightsAcesso Restritopt_BR
dc.subjectMatrix effectspt_BR
dc.subjectMethod validationpt_BR
dc.subjectIsotope dilutionpt_BR
dc.subjectPolycyclic aromatic hydrocarbonspt_BR
dc.subject.otherTecnologia de alimentospt_BR
dc.subject.otherCafépt_BR
dc.subject.otherCacaupt_BR
dc.titleEvaluating matrix effects in the analysis of polycyclic aromatic hydrocarbons from food: can these interferences be neglected for isotope dilution?pt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externadoi:10.1007/s12161-016-0706-0pt_BR
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